Failure to Serve Palatable Food at Safe Temperatures
Penalty
Summary
The facility failed to serve food items that were palatable, as determined by observations and interviews with residents and staff. On December 10, 2024, a group of residents reported that the food delivered to their rooms was served cold. Further observations on December 11, 2024, during the lunch meal service revealed that a test tray left the kitchen and arrived at the North hall within two minutes. However, by the time the last resident was served and began eating, the temperatures of the food items were below the acceptable range. Specifically, the baked fish was 114.2°F, the pureed baked fish was 104.2°F, the pureed broccoli was 102°F, and the pureed noodles were 105.3°F, all of which were cool and unappetizing. The Corporate Dietary Manager confirmed that foods should be served at proper and palatable temperatures.
Plan Of Correction
1. The facility cannot retroactively address the findings. 2. Baseline audit completed regarding temperature and palatability. 3. Dietary Manager to educate dietary staff on serving meals at proper temperature. Nursing staff educated on the timing of meal service. 4. Contracted Dietary Manager/designee to complete food temperature audits/test during tray line weekly x 4 weeks, then monthly for 2 months. Results of this audit will be reviewed by the Quality Assurance and Improvement Committee for additional recommendations if necessary.